Recipe - Herbed Mushroom Kugel

2 cup Matzo farfel or coarsely
crushed matzo
2 cup Boiling water
3 Eggs; separated
1 teaspoon Salt
One fourth teaspoon Pepper
One fourth teaspoon Dried thyme
3 tablespoon Safflower oil
2 cup Sliced mushrooms
1 Onion; chopped
1 Stalk celery with leaves;
chopped
Paprika

In large bowl, combine farfel with water; let cool. Beat in egg yolks,
salt, pepper and thyme.

In large skillet, heat oil over mediumhigh heat. Cook mushrooms, onion and
celery until softened, about 5 minutes. Remove 12 large mushroom slices for
garnish. Stir remaining mushroom mixture into farfel mixture.

Beat egg whites until stiff glossy peaks form. Stir about onequarter of
the whites into farfel mixture; fold in remaining whites. Transfer to
greased 8inch (2 L) square baking dish. Garnish with reserved mushrooms.
Top with paprika. Bake in 350 F oven for 30 to 35 minutes or until puffed
and golden brown.

Makes about 8 servings.

Formatted by Carole Walberg

Recipe by: Caroline Parry, Canadian Living

Posted to JEWISHFOOD digest by "Bob & Carole Walberg"
walbergr@mb.sympatico.ca on Apr 8, 1998